1. Marinate the chicken using Garlic Powder, Black Pepper, and Salt for 15 minutes.
2. In a hot steak pan or heavy griddle, drizzle in the Olive oil and let the butter melt away.
3. Pat the Chicken Breast with some All-Purpose Flour and fry the steak on medium heat for about 10 minutes per side. Then increase the heat and give it a final fry of about 3-4 minutes per side or until it begins to slightly char. Do not crowd the pan, fry a few pieces at a time.

MUSHROOM SAUCE

1. Combine Chia seeds, Oats, Almond milk, Salt, Cinnamon Powder, Maple Syrup and Honey in a mason jar or a glass container. Give it a good shake or mix.
2. Place it in the refrigerator overnight.
3. Give the mixture a good stir to make sure the chia seeds have soaked up all the goodness.
4. You may add in berry puree or fruit smoothie for some extra craziness, but I prefer bite-size fruits in my jar.
5. Top up with some cereals for crunch, any dry fruits (I used walnuts), fruits and berries. (all these are optional)
6. Voila! Your Oats is ready to be relished.

• 1½ Cups of All Purpose Flour
• 2 tsp Baking Powder
• 1 Tablespoon Sugar (Optional)
• 1 Egg
• 1¼ Cup Milk
• ¼ Cup Melted Butter
• ½ Teaspoon Vanilla Essence
• A pinch of salt 

1. In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
2. In a smaller bowl crack in the egg and pour in the milk.
3. Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.
4. Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
5. To cook the pancakes heat a heavy based pan like cast iron over medium-low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.
6. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter

Ingredients: 

1. In a skillet, cook the garlic in the olive oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.
2. In a small bowl, whisk together the eggs, milk, parmesan, half of the shredded mozzarella and salt and pepper, set aside.
3. Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sides of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is almost set.
   
   
   
   
4. Preheat your broiler.
5. Sprinkle the top of the frittata with the remaining mozzarella and some more parmesan.
   
   
   
6. Pop it under the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve hot.

INGREDIENTS

1. Meringue:
   • 4 large egg whites
   • 1 cup/ 215 g superfine sugar
   • 1 teaspoon vanilla extract
   • 1 teaspoon white wine vinegar
   • 1 teaspoon cornstarch
2. Cream:
   • 3 1/2 ounces/100 g mascarpone
   • 1 tablespoon confectioners' sugar
   • 1 1/2 tablespoons rose water
   • 1 3/4 cups/400 ml heavy cream
   • 1 1/4 cups/150 g fresh raspberries

• 2 tablespoons dried rose petals
• 1 teaspoon slivered pistachios (or regular, if unavailable, crushed)
• Confectioner's sugar, for dusting
1. 
   
   
   
   
   
   

2. instructions

3. To make the meringue:

1. Preheat the oven to 325°F/160°C.
2. Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan.
3. In a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue form. 
4. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
5. Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan. Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper.

TO MAKE THE CREAM:

Recipe Courtesy: Adapted from Epicurious.

1. 
   
   
   Do comment below and share the happiness. If you try out this recipe, please do tag me at #taystedit, so that I can find all your lovely creations. Lots more great recipes coming up. Stay tuned!
2. 
   

• In a medium bowl, whisk together all of the ingredients until completely combined. 
• Taste and season with additional salt and pepper, if desired.

• In a small bowl, stir together the pepper, coriander, paprika, cumin and garlic powder until completely combined. 
• Season the chicken on both sides with salt, then sprinkle both sides liberally with the rub. Let the chicken sit at room temperature for 30 minutes. 
• About 10 minutes before cooking the chicken, begin heating a cast iron grill pan/ non stick grill pan over medium-high heat. Evenly space the chicken across the grill grates and cook for 8 minutes on the first side. Flip and cook until the internal temperature reaches 165 degrees, about 10 minutes. Do not overcook, this will make the chicken very hard.
• Transfer the chicken to a serving platter and let rest for 5 minutes. Drizzle generously with the Alabama BBQ sauce and serve.